"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken and Dumpling Soup Recipe

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This recipe for Chicken and Dumpling Soup, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Schuller Krug
Added: Tuesday, April 28, 2009


2 small onions. quartered and skins left on
3 ears corn, cut kernels off to set aside, put cobs into the broth
2 tsp whole black peppercorns
4 tsp salt
8 sprigs dill
1 bay leaves
2 garlic cloves, peeled and crushed
16 cups cold water
2 ribs celery, washed
4 carrots, peeled
1 whole boneless/skinless chicken breasts, halved
2 large eggs
1 1/2 cups flour
1/2 tsp baking powder
1 tsp salt
1 tbsp chopped fresh dill
1/2 cup water

Add the first 8 ingredients into a big pot, bring to a boil and lower the heat to simmer, adding the celery, carrots and chicken. Let simmer 10-12 minutes till chicken is cooked thru, not overcooked. Remove the chicken, celery stalks and carrots into a bowl. Let the soup simmer again for 10 more minutes, then turn off the burner.

To make the dumplings, whisk the 2 eggs in a bowl, then add the flour, baking powder, and dill. Cover the bowl and set it aside.

Cut the carrots and celery 1/4" thick. Pull the chicken apart into small bite sizes. Strain the broth to remove all the yuk stuff.

Return the broth to boiling and reduce to simmer. Drop the dumplings into the simmering broth by small spoonfuls and cook 2 minutes each.

Add the corn kernels, celery, carrots and chicken. Heat 2-3 minutes.

Personal Notes:
Personal Notes:
Serves 8-10. You can make the broth several days ahead and keep it in the refrigerator. Store the veggies and chicken separately until finishng it and making the dumplings.




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